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Born on the Seneca Indian Reservation in New York State, Arthur Caswell Parker (1881-1955) was a prominent intellectual leader both within and outside tribal circles. Of mixed Iroquois, Seneca, and Anglican descent, Parker was also a controversial figure-recognized as an advocate for Native Americans but criticized for his assimilationist stance. In this exhaustively researched biography-the first book-length examination of Parker's life and career-Joy Porter explores complex issues of Indian identity that are as relevant today as in Parker's time.From childhood on, Parker learned from his well-connected family how to straddle both Indian and white worlds. His great-uncle, Ely S. Parker, was Commissioner of Indian Affairs under Ulysses S. Grant--the first Native American to hold the position. Influenced by family role models and a strong formal education, Parker, who became director of the Rochester Museum, was best known for his work as a "museologist" (a word he coined).Porter shows that although Parker achieved success within the dominant Euro-American culture, he was never entirely at ease with his role as assimilated Indian and voiced frustration at having "to play Indian to be Indian." In expressing this frustration, Parker articulated a challenging predicament for twentieth-century Indians: the need to negotiate imposed stereotypes, to find ways to transcend those stereotypes, and to assert an identity rooted in the present rather than in the past.

Growing up in Shawnee, Oklahoma, among a host of grandmothers and aunties, Loretta Barrett Oden learned the lessons and lore of Potawatomi cooking, along with those of her father's family, whose ancestors arrived on the Mayflower. This rich cultural blend came to bear in the iconic restaurant she opened in Santa Fe, the Corn Dance Cafâe, where many of the dishes in this book had their debut, setting Loretta on her path to fame as one of the most influential Native chefs in the nation, a leader in the new Indigenous food movement, and, with her Emmy Award-winning PBS series, Seasoned with Spirit: A Native Cook's Journey, a cross-cultural ambassador for First American cuisine. Corn Dance: Inspired First American Cuisine tells the story of Loretta's journey and of the dishes she created along the way. Alongside recipes that combine the flavors of her Oklahoma upbringing and Indigenous heritage with the Southwest flair of her Santa Fe restaurant, Loretta offers entertaining and edifying observations about ingredients and cooking culture. What kind of quail might turn up in your vicinity, for instance; what to do with piänon nuts, sumac, or nopales (cactus paddles); when to add a bundle of pine needles or a small branch of cedar to your braise: these and many practical words of wisdom about using the fruits of the forest, stream, or plain, accompany Loretta's insights on everything from the dubious provenance of fry bread to the Potawatomi legend behind the Three Sisters--corn, beans, and squash, the namesake ingredients of Three Sisters and Friends Salad, served at Corn Dance Cafâe and now at Thirty Nine Restaurant at First Americans Museum in Oklahoma City, where Oden is the Chef Consultant.